Whatever you call them — hors d’oeuvres, canapes or small bites — choosing the right party fare for a festive occasion can make, or break, a holiday gathering.
With more than 30 relatives in her immediate family and the host of several holiday bashes Christy Applegate, 39, a Baltimore resident, knows a few things about making small bites for a large crowd. Ranging in age from early 80s to 3 years old, she and her family have a few traditional hors d’oeuvres whose presence on the menu herald the upcoming holidays.
“To me it’s family, home and my grandfather. It’s a family recipe we’ve always had and everyone scarfs them down. I think its because you have the mixture of salt, sweet, bitter and sour — it’s a punch of flavor but then kind of homey and satisfying at the same time,” she said.
When making hors d’oeuvres, Applegate also suggests keeping your audience in mind. Party menus should include both meats and vegetables. Another favorite for Applegate is steamed asparagus, dipped in ice water to stop the cooking, with fresh lemon juice and then wrapped in prosciutto.
“It’s important to have a variety of flavors, but remember just because you like it, doesn’t mean your guests will like it. Your duty is to cater your appetizers to whoever you’re having over,” she said.
And, while trying out a fancy, new recipe that could wow your guests may be tempting, you may want to err on the side of caution and save that for a less stressful occasion.
“If you want to try a new recipe, just make it one thing. If you have the time and money, try it out first on your family,” Applegate advises.
But, easy can be fancy, said Kate Pryor, 64, of Temple Hills, Md.
“Shrimp or scallops wrapped in bacon is easy and always a crowd pleaser,” she said.
Desserts can also fall under the wow but so simple category with chocolate-dipped strawberries and a homemade pound cake surrounded by berries or small seasonal fruits.
